Name: The Montauks Tequila Lime Shrimp Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb large shrimp (peeled, deveined, tails on or off); 1 tbs tequila; 2 tbs fresh lime juice; 1 tsp lime zest; 1 tbs olive oil; 2 cloves garlic (minced); 1 tsp smoked paprika; 1 tsp cumin; 0.25 tsp red pepper flakes; 1 tsp kosher salt; 0.5 tsp black pepper (freshly ground); 8 spears asparagus (trimmed, halved if thick); 0.5 each red onion (cut into 1-inch wedges); 1 tbs olive oil (for veg); 0.5 tsp kosher salt (for veg); 0.25 tsp black pepper (for veg); 8 each wooden or metal skewers (soaked if wood); 1 cup long-grain rice (rinsed); 2 cups water; 1 tbs butter; 0.5 each lime (zested); 0.5 tsp salt; 4 tbs unsalted butter (room temperature); 1 tbs tequila; 1 tbs fresh lime juice; 0.5 tsp lime zest; 1 tbs cilantro (finely chopped); 0.25 tsp salt (for butter); 1 each avocado (sliced); 2 each lime wedges (for serving)

Method

Shrimp & Marinade

Make marinade and marinate shrimp

In a medium bowl combine 1 tablespoon tequila, 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 1 tablespoon olive oil, minced garlic, smoked paprika, cumin, red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Whisk to combine. Add the cleaned shrimp and toss until evenly coated. Cover and refrigerate for 15–30 minutes (no longer than 45 minutes to avoid 'cooking' the shrimp in the acid).

Skewers & Vegetables

Prepare skewers

If using wooden skewers, soak them in water for 20–30 minutes. Preheat grill to medium-high (about 400°F / 200°C). Thread shrimp onto skewers, leaving a little space between each piece so heat circulates. Alternate with asparagus pieces and red onion wedges as desired, or make separate shrimp-only skewers and separate vegetable skewers.

Season vegetables

Toss asparagus and onion wedges with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Set aside.

Grill

Place skewers on the preheated grill. Grill shrimp skewers 2–3 minutes per side until they turn pink and opaque (internal temp ~120–125°F for medium; avoid overcooking). Grill vegetable skewers 3–5 minutes per side until tender and slightly charred. Remove from grill and rest for 2 minutes.

House Rice

Cook rice

While shrimp marinates, bring 2 cups water to a boil in a small saucepan. Add 1 cup rinsed long-grain rice, 1 tablespoon butter and 1/2 teaspoon salt. Reduce heat to low, cover and simmer 18 minutes or until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with fork. Stir in 1/2 teaspoon lime zest for a bright finish.

Tequila Lime Butter & Garnish

Make tequila lime butter

In a small bowl, mash 4 tablespoons room-temperature butter with 1 tablespoon tequila, 1 tablespoon fresh lime juice, 1/2 teaspoon lime zest, 1 tablespoon finely chopped cilantro and 1/4 teaspoon salt until smooth and homogenous. Taste and adjust salt or lime. Keep at room temperature so it will melt on warm shrimp, or return to fridge briefly if you want to serve as a pat.

Plate and finish

Divide house rice between plates. Top with grilled shrimp skewers and vegetables. Place a dollop or pat of tequila lime butter on the hot shrimp so it melts over them. Arrange sliced avocado alongside and garnish with lime wedges and extra cilantro if desired. Serve immediately.